Jul 23, 2017

A Little Upgrade - Sunny Side Up Eggs with Scrambled Toppings

It's always comforting to have eggs in the meal, not mentioning when oozing yolks are involved. This recipe grasps the concept of Thai omelet, but instead of beaten egg mixture, the spotlight now falls on sunny side up eggs with the same crispy edges. Fried bottom, crispy edges, and gooey yolk, but wait, that won't get the job done just yet. Scramble some aromatic toppings to complete this egg recipe. Comforting yet healthy at the same time, don't you think so?

Sunny side up eggs with scrambled toppings - 


  • 6 eggs
  • 3/4 cup shelled edamame or broad beans
  • 1 lb ground pork
  • 4 garlic cloves
  • 1 red chili
  • 1 stalk scallion
  • 2 teaspoons soy sauce
  • 1/4 teaspoon Sriracha
  • 1/4 teaspoon sugar
  • 3 tablespoons olive oil
  • Some salt
  • Some black pepper


Blanch shelled edamame or broad beans and give them a few chops.

Trim off the scallion and chili stems and chop the remaining section. Peel and finely chop the garlic cloves.

Drizzle some olive oil to a non-stick pan, use slightly more oil then usual. It's going to be a semi-fried sunny side up instead of lightly seared egg. Turn to medium high heat then drop in the eggs one by one. You might want to break each egg in the bowl first to avoid any unwanted shells. 

Sear till the edges of the eggs turn browned and crispy. Maybe use a spatula and gently remove the bottom of the eggs from sticking onto the pan half way through. Also remember to sprinkle some salt on the eggs during the process. Once the sunny side up eggs are ready, transfer onto a serving plate.

Keep using the same pan and add in the ground pork. Searing and lightly stir-frying the pork to draw out more fat, but do add a little more olive oil if the mixture still look too dry after a while. Wait till the ground pork starts to brown, add in garlic, scallion, chili, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of sugar. Give it a quick stir and cook for a couple more minutes.

Pour in some soy sauce and Sriracha, cook till the mixture nearly dries up. Lastly, mix in chopped beans and turn off the fire soon after.

Transfer these scrambled toppings to the sunny side up eggs. 

It might take a few practices to perfect the texture of semi-fried sunny side up eggs. If crispy edges sounds like a challenge, it's always better to aim for gooey egg yolk instead of crispy sides.  

Also make sure to serve this dish right away when the yolk is still runny. That velvety yolk definitely adds a few more points to this recipe.

Try something different, instead of soy sauce, fish sauce works well too for that extra savory kick. 

Other egg recipes:

Jul 17, 2017

Ugly Delicious? Lightly Braised Tomato Beef

A mixed up between squashed tomatoes, nearly melted onion slices, and beef chunks, the end result might look messy, but definitely delicious.

One of the bento side dish favorites too.

Lightly braised tomato beef - 


  • 1 lb thick cut beef slices
  • 1 can chopped tomatoes
  • 4 garlic cloves
  • 1 to 2 red chilies
  • 1/2 onion
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons oyster sauce
  • 2 tablespoons olive oil
  • 1 bundle Chinese basil


Peel and slice the onion, peel and slice the garlic cloves. Destem the chili and finely chop the remaining section. Cut the beef into large size thick cut pieces. Roughly chop the basil leaves. Drain the canned tomato juice and set aside for later use.

Drizzle enough olive to evenly coat the bottom of the pan. Turn to medium high heat and add in sliced onion. Sprinkle some salt and pepper. Give it a quick stir and cook till edges of the onion slices turn slightly browned. Transfer the garlic and chilies over. Keep cooking till the edges of the onion slices are nearly burnt. It'll take few minutes at least.

Transfer the beef to the pan and sear both sides. 

Add in the oyster sauce along with drained tomatoes. Turn to high heat and cook till the juice reduced by half, this will take a short moment too. 

Mix in chopped Chinese basil and give it a quick stir. Turn off the heat immediately. You can also save some fresh basil leaves as garnish in the end.

Plate and garnish if desired. 

This dish seems gooey with ingredients sticking to one another. But that's the point, with such a lightly braised recipe, its gooey appearance means all the flavors are now intertwined and ready to be devoured.  

Other beefy recipes: